Savor the flavors of summer with this vibrant Tomato Zucchini Shrimp Pasta, a delightful dish that brings together succulent shrimp, fresh vegetables, and al dente pasta in a light, aromatic sauce. This recipe features tender zucchinis and sweet cherry tomatoes, creating a colorful medley that complements the shrimp beautifully. Enhanced with garlic, onion, and a hint of herbs, this dish is both satisfying and nutritious.
The addition of finely diced cooked beef adds an extra layer of flavor and texture, making it a hearty meal perfect for any night of the week. Finished with a sprinkle of Parmesan cheese and fresh parsley, and served with a squeeze of lemon, this pasta is sure to become a new favorite!
Let’s dive into this delicious and easy-to-make recipe!
Ingredients:
12 ounces pasta (such as linguine or spaghetti)
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
2 cloves garlic, minced
1 large onion, finely chopped
2 zucchinis, sliced into half-moons
2 cups cherry tomatoes, halved
1/2 cup cooked beef, finely diced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1/2 cup vegetable broth
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving
Instructions:
Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
Cook Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped onion, cooking until fragrant and softened, about 3-4 minutes. Add the sliced zucchini and cook for another 3-4 minutes until tender.
Add Tomatoes and Beef: Stir in the cherry tomatoes, cooked beef, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper. Cook for 2-3 minutes until the tomatoes begin to soften.
Combine and Heat Through: Add the vegetable broth to the skillet and bring to a simmer. Return the cooked shrimp to the skillet and stir to combine. Add the cooked pasta to the skillet and toss to coat in the sauce. Cook for another 2-3 minutes until everything is heated through.
Finish and Serve: Remove the skillet from heat and sprinkle with grated Parmesan cheese and chopped fresh parsley. Serve hot with lemon wedges on the side.
